|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 2g||9%|
|Total Sugars 6g|
|Vitamin C 11mg||57%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Canned salmon and prepared soups appear on pantry lists as a great items to have. This is a recipe that uses both for a quick and easy casserole, a dump-and-bake dish for any weeknight.
In a few simple steps and 40 minutes, you’ll have lunch or dinner on the table. This recipe is very versatile; you can make substitutions to your family’s taste.
If you find green pepper too bitter, you can substitute with any other color of pepper of your choice. Orange and yellow peppers are slightly sweeter than green pepper, and red bell pepper is the sweetest of all. Or, you can use frozen peas instead of peppers.
The condensed cream of celery soup is added to the sauce as is, the same way the classic green bean casserole adds cream of mushroom soup. When using prepared soup in a casserole dish, you need the concentrated from without diluting it with water, unlike serving it as an actual soup.
For the pasta, wide noodles such as egg noodles work well in a casserole. But you can also use other short pasta such as penne or ziti. Since the recipe only calls for a small amount, you might just have enough leftover cooked noodles.
The addition of black olives is optional but don’t skip the delicious bread crumb topic. It’s usually what wins over even picky eaters.
The casserole can be made ahead. Make the sauce and assemble the ingredients but leave out the bread crumb topping. Cover it tightly with foil and refrigerate it for up to a day or two. When you are ready to bake it, remove the casserole come from the fridge and leave it at room temperature while you preheat the oven. Remove the foil, add the bread crumb topping and bake following the recipe.
Leftovers keep in the fridge for two to three days in an airtight container and can be reheated in the microwave or in the oven.
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
3 tablespoons butter
1 (10 1/2-ounce) can condensed cream of celery soup, undiluted
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
1 (16-ounce) can salmon, drained and flaked
4 ounces medium noodles, cooked
1/4 cup sliced black olives, optional
1 cup soft bread crumbs
Preheat the oven to 350 F.
In saucepan, cook green pepper and onion in 2 tablespoons of butter until tender.
Add soup and milk; heat until bubbly, stirring constantly.
Add cheese; stir until melted. Stir in salmon, drained noodles and olives, if using.
Melt remaining 1 tablespoon butter and toss with bread crumbs. Transfer salmon-noodle mixture to a 1 1/2-quart casserole and top with the buttered bread crumbs.
Bake for 25 to 30 minutes.